Sure Van Cortlandt Manor’s annual Great Jack O’Lantern Blaze brings on a Halloween state of mind and makes you appreciate all things fall. But for us, it also makes us think about something that’s largely overlooked: Pumpkin Potential. Sound ridiculous? Hear us out: These gorgeous gourds descend upon us for such a short time each year, and all too often they’re used for sloppy jack O’lanterns and predictable (albeit, tasty) pie.

But there are so many other ways to celebrate this mighty fruit and the Lower Hudson Valley knows it. In fact, we scoured the area and found that pumpkins are used in some interesting ways — here, we list a few of our favorites. So before you reach for your paring knife and turn your pumpkin into yet another hum-drum jack O’lantern, ask yourself if you can do better. We think these precious fruits deserve it.

Pumpkin Spice Facial, Nourish Hair & Body, Cortlandt

Brisk fall air may be heaven for your soul, but for your skin? Not so much.

She starts each session with a skin diagnosis. Are you dry? Oily? Do you have acne? Blackheads? Once Bennett determines your skin’s issues, she addresses them with a customized deep cleanse. “All of our facials are customized for the individual skin type,” she says. Next up? A “brightening” cleanse, made up of cranberry, cinnamon, and clove. Along with getting your autumnal mojo going, the spice mix helps alleviate discoloration and increases collagen production to plump the skin. Think natural Botox, says Bennett.

Now comes the exciting part—the pumpkin. Rich in Vitamin A and Vitamin C, a pumpkin mask hydrates and exfoliates your skin and its anti-oxidants help keep your skin looking young. Best of all, while that pumpkin mask turns back the clock, you relax with a décolletage, shoulder, hand, and arm massage. Kind of makes you wish pumpkins were around all year. Details: $90; Nourish Hair & Body, 2229 Crompound Rd.;914-930-7777; nourishhairandbody.com

Think pumpkins only help pack on the pounds? Wrong. At Foundry Fitness, a new CrossFit oasis in Ossining, pumpkins can actually help you burn calories and even build muscle. On October 25, the box (that’s CrossFit lingo for gym) offered a Pumpkin Workout of the Day (WOD) and since it was such a hit, they’re offering another one this Saturday—that’s right, Halloween! Here’s how it works: You pair up with a partner—and a pumpkin—and launch into a routine that includes a run, squats, sit-ups, lunges, and another run. The catch? Instead of lifting traditional kettlebells or barbells, here pumpkins provide the weight. Hold on to your pumpkin while you run, squat, sit up, and lunge. Drop it and you face serious penalties—burpees! As always, Foundry owners Avery Katz and Elwyn Hutter invite people of all fitness levels to give their WOD a try. In fact, they’re providing pumpkins at various weights and sizes. On Saturday, the pumpkin workout starts at 11:00 a.m.Given that it’s Halloween, those crazy CrossFitters have one more caveat: You’ll have to do the pumpkin workout in costume. Details: Pumpkin workout is Saturday, October 31 at 11:00 a.m.; various classes are offered throughout the week. Newcomers always welcome; your first class is free; $97 introductory offer for a six-week membership, which entitles you to unlimited classes; 104 Spring St., Ossining; 914-800-9022; crossfitossining.com

Pumpkin Spice Latte, Art Café, Nyack

Pumpkin lattes might seem like a dime-a-dozen at those ubiquitous chain coffee houses. But the Art Café, in Nyack, takes a pure approach to fall’s favorite drink. “We make the whole mix ourselves, instead of just throwing in a bottle of sugary liquid,” says Barista Manager Meagan Chauvot. The café just introduced their pumpkin spice latte this year, and so far, it’s a huge hit. The housemade concoction consists of real organic pumpkin puree, chai tea, and sugar. Slow-cooking marries all the flavors. Next comes espresso, then they steam the milk and top it off with a mix of spices—ginger, cinnamon, and cloves. That’s it. “It tastes like you’re drinking a pumpkin pie,” says Chauvot, who admits to being a huge fan, in case you couldn’t tell. Details: $5; 65 S. Broadway; 845-353-4230; artcafenyack.com

Pumpkin Salsa—You Cook It!, CuisineArts, Mamaroneck

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Renee Cohen, an Instructor and Chef with her business CuisineArts, llc., holds her Pumpkin Salsa at her home in Mamaroneck, Oct. 20, 2015.(Photo: Mark Vergari/The Journal News)

This time of year, any ordinary cooking class will give you the basics on pumpkin soup or even pumpkin pie. But it takes an extraordinary chef/teacher to make cooking with pumpkins really interesting. Enter Renee Cohen, chef/owner of CuisineArts, who leads cooking classes from various cultures and dietary needs right out of her own beautiful, well-equipped kitchen.

On November 20, you can learn how to jazz up your holiday staples in the “It’s All About the Holidays Workshop.” Sure, you’ll learn the secrets to a great turkey (smoke it with a spice rub!), and how to liven your vegetables (roast them with a citrus finish), but you’ll also learn how to make pumpkin lentil soup, a southwestern pumpkin-pomegranate salsa, and a host of other unusual holiday hits. “The salsa is a great substitution for cranberry sauce, and you can make it ahead. It will last two days in the fridge,” says Cohen. Best of all, after you make the salsa— and the rest of Cohen’s holiday dishes—you get to sit down in her elegant dining room and dig in. Details: $115 per student; workshop is from 10:30 to 1:30 on November 20; many other seasonal cooking classes are also available; 914-924-2834; book at cuisineartsllc.com

Pumpkin Beer, Craftman Ale House, Harrison

If pumpkin beer seems like a great idea to you, then head over to Craftman Ale House. The bar-restaurant specializes in craft beer--read: the only beer served is craft beer—and takes pumpkin beer to a whole new level. In fact, the first week of October is dubbed “Pumpkin Beer Week.” But even if you missed the week-long celebration, you can still partake in the important part: the beer. Throughout the fall, the bar rotates three to four pumpkin beers on draught and stocks many more by the bottle. Right now, they have about 40 different kinds, many of which are local: Captain Lawrence, Half Full, Ithaca, and Green Point Harbor, to name a few. The pumpkin brews vary in alcohol content and spice, but you get at least a hint (if not more) of those great pumpkin spices—cinnamon, clove, nutmeg, and ginger—in every one. Just get there soon. This is a seasonal thing. Says Bartender A.J. Fusco, “Once they’re gone; they’re gone.” Details: 235 Harrison Ave.; Harrison; 914-630-7484; the-craftman-ale-house.com